Butteredby thetawa, not the recipe.

No meat. No egg. No fish. A South Indian kitchen the way it has always been meant to be — a place families come to eat together.

Batter goes on the tawa only after you sit down. Idli is steamed in small batches. Coffee decoction is pulled fresh with hot milk. Nothing waits under a lamp.

Every plate is a fresh banana leaf — wiped warm before your meal, tossed after. It holds heat, adds a faint sweetness, and reminds you that nothing on this table is throwaway.

Coconut, tomato and mint chutneys are ground the day they are served. Sambar is simmered with vegetables through the evening. If you can taste the difference, we buy the better version.